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Parmesan Pasta with Mushrooms Spinach & Truffle Oil

Yield: 4 serving

Parmesan Pasta with Mushrooms Spinach & Truffle Oil

1 c. mushrooms, sliced (cremini or a mixture of wild mushrooms)
2 tbsp. butter
1 medium onion, sliced or diced
2 clove garlic, minced
2 c. fresh spinach, coarsely chopped
½ c. white wine
2/3 c. heavy cream
2-3 tbsp. Olio White Truffle Garlic Olive Oil
2 tbsp Olio Silver Tree Extra Virgin Olive Oil
Olio Himalayn Pink Salt and pepper
¼ cup Italian flat-leaf parsley, chopped
¼ c. parmesan cheese, grated
1 lb. penne pasta (or whatever pasta desired)

Directions

  1.        Cook pasta according to package directions, reserve 1 cup of pasta water. Drain, drizzle with regular Olio Silver Tree Extra Virgin Olive Oil, stir and set aside.
  1. While pasta is cooking, heat 1 tbsp. Olio Silver Tree Extra Virgin Olive Oilover medium heat in a large sautee pan. Add onion, sauté until translucent and starting to darken in color, about 15 minutes.
  2. Add mushrooms, saute until the mushrooms are dark and have released their juices, about 10 minutes.
  3. Add garlic, saute until fragrant, about 30 seconds to 1 minute. Add spinach and. allow to wilt.
  4. Meanwhile, in a small saucepan over medium-low heat, melt 2 tbsp. butter and whisk in flour and cook, whisking frequently, for 5 – 10 minutes.
  5. Whisk in cream, then parmesan cheese, grated, and then more cream as needed for desired consistency.
  6. Pour the parmesan cream sauce over the mushrooms in the sautee pan, add pasta, and mix to combine.
  7. Add Olio White Truffle Garlic Olive Oil, Olio Himalayn Pink Salt  and pepper, to taste, and parsley.
  8. Serve with a side of truffle oil, if desired.

Recipe by Beth Scanlon, CC, foodfarecaterers.com